. 2017 Apr 24;5(4):875–880. doi: 10.1002/fsn3.470

Table 2.

Variation in the pH and acidity values of different yogurt formulations during storage period (mean ± SD)

Yogurt formulation	Day
	0		7		14		21		28
	Acidity	pH	Acidity	pH	Acidity	pH	Acidity	pH	Acidity	pH
T1	0.92 ± 0.03^a	4.31 ± 0.11^b	0.94 ± 0.02^a	4.29 ± 0.06^c	0.95 ± 0.03^a	4.26 ± 0.1^bc	0.97 ± 0.02^a	4.23 ± 0.02^b	0.99 ± 0.02^a	4.18 ± 0.05^bc
T2	0.88 ± 0.01^a	4.37 ± 0.02^b	0.88 ± 0.01^ab	4.34 ± 0.07^bc	0.9 ± 0.02^ab	4.28 ± 0.01^bc	0.90 ± 0.05^ab	4.26 ± 0.01^ab	0.92 ± 0.01^ab	4.22 ± 0.06^b
T3	0.86 ± 0.01^a	4.4 ± 0.02^ab	0.89 ± 0.06^ab	4.33 ± 0.03^bc	0.9 ± 0.02^ab	4.3 ± 0.05^b	0.90 ± 0.01^ab	4.3 ± 0.40^ab	0.93 ± 0.01^ab	4.23 ± 0.1^b
T4	0.82 ± 0.01^ab	4.43 ± 0.11^ab	0.86 ± 0.01^b	4.39 ± 0.02^ab	0.89 ± 0.02^ab	4.35 ± 0.06^b	0.89 ± 0.01^ab	4.32 ± 0.01^ab	0.89 ± 0.01^b	4.26 ± 0.04^b
B1	0.84 ± 0.02^ab	4.41 ± 0.09^ab	0.86 ± 0.2^b	4.4 ± 0.02^ab	0.88 ± 0.05^ab	4.39 ± 0.14^ab	0.89 ± 0.04^ab	4.33 ± 0.11^ab	0.9 ± 0.01^b	4.29 ± 0.01^b
B2	0.80 ± 0.01^b	4.5 ± 0.04^a	0.82 ± 0.07^b	4.46 ± 0.03^a	0.82 ± 0.05^b	4.44 ± 0.01^a	0.82 ± 0.05^b	4.43 ± 0.02^a	0.85 ± 0.02^c	4.41 ± 0.02^a

T1, T2, T3, T4: yogurt containing 1.2%, 0.9%, 0.6%, 0.3% concentration of barley bran, respectively. B1: yogurt containing probiotic bacteria without barley bran and B2 is the natural yogurt (containing nonprobiotic and fiber).